Sometimes I find them quite bland in recipes. However, I adore the combination of curries and coconut milk and this was one I would enjoy eating regularly. It was also super easy to make.

Unlike other dried beans, lentils don’t have to be pre-soaked before using. For those that don’t usually plan ahead, that’s a real advantage. This soup cooks up quickly too, in about half an hour or so.

You can use any of the colored lentils you choose, and any color curry paste you want. In fact, changing up the combinations would give your soup different versions of the same recipe. For mine, I used green lentils with green curry paste. The one factor that could be a bit of a drawback to some, was the final color of the soup. It was like a bright camouflage green, not an attractive color.

Curry Coconut Lentil Soup Recipe

2¼ cups lentils (rinsed)

6 cups vegetable broth

1 – 3 T. red curry paste

1 T. coconut oil

1 T. grated minced ginger

2 cloves garlic, minced

1 T. garam masala

2 t. curry powder

2 t. turmeric

Salt to taste

1 14oz can coconut milk

Cilantro to garnish, optional

In a large saucepan, melt the coconut oil. Add ginger and garlic and cook on medium high heat for 3 minutes.

Add vegetable broth and lentils and bring to a boil. Reduce heat to medium and add all the spices and curry paste. Yes, it seems like alot of curry paste. Start with 1 T. you can add more right before serving if you want it spicier. Cook for 20 minutes until it is thick and the lentils are soft.

Add the coconut milk and stir well. Taste and add more curry paste if you want more. Garnish with cilantro and serve.

I’d love to hear from you if you make this curry coconut lentil soup recipe, tell me what you think!

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